Carrot Souffle -- Quad-Cities Online Recipe Book
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Main Dishes:

Carrot Souffle

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Ingredients

1 pound raw carrots, peeled and sliced
3 eggs, beaten
1/2 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
1 stick butter, melted
Dash of cinnamon and nutmeg
Topping:
1/4 cup corn flakes
3 tablespoons brown sugar
2 tablespoons butter, melted
1/4 cup chopped walnuts
Dash of cinnamon and nutmeg

Instructions

Cook carrots until soft. Blend all souffle ingredients in a blender. Pour into a 1-1/2 quart baking dish. Mix topping ingredients; sprinkle over souffle. Bake at 350 degrees for 30 minutes.

Susan Potthast
Aledo



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  Today is Thursday, Aug. 21, the 233rd day of 2014. There are 132 days left in the year.

1864 -- 150 years ago: Sheriff McLaughlin had the misfortune to dislocate his right shoulder some days ago when his carriage upset. He is now able to walk about but has a very sore shoulder.
1889 -- 125 years ago: A kindergarten was started in the downtown district of Rock Island with the Misses Dodie Hawes and Grace Knowlton as teachers.
1914 -- 100 years ago: Pope Pius X died in Rome.
1939 -- 75 years ago: Rock Island's new theater was named Esquire.
1964 -- 50 years ago: The J.I. Case Co. plant in Bettendorf will add from 150 to 200 employees by Jan. 1 a spokesman for the company said today. The Bettendorf Works today had a payroll of 1,350, but an increased production schedule will require additional people.
1989 -- 25 years ago: The Illowa Council Boy Scouts of America reached and passed its campaign goal in a drive that began 14 months ago by raising more than $2.2 million for the expansion of Loud Thunder Reservation near Andalusia.






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